Celery-Root and Pecan Salad

Ingredients

• Celeriac

  Raw

  1 cup or 156g

• Salt

  Table

  ½ tsp or 3g

• Vinegar

  Distilled

  3 tbsp or 45g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Parsley

  Raw

  4 tbsp or 15g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Pecans

  Nuts

  1 cup, halves or 99g

• Shallots

  Raw

  2 tbsp chopped or 20g

Directions

1. Toast pecans in a preheated 350°F oven for 10-15 minutes, or until fragrant. Let cool completely.
2. While the pecans are toasting, peel and chop the celery root. Chop the parsley and finely chop the shallot.
3. Finely chop two-thirds of the toasted pecans. Coarsely grate the celery root using the shredding disk of a food processor.
4. In a large bowl, whisk together the vinegar, salt, and pepper until the salt dissolves.
5. Add the celery root, chopped pecans, parsley, and shallot to the bowl and toss to combine.
6. Drizzle the olive oil over the salad and toss again to coat.
7. Serve the salad sprinkled with the remaining pecans.

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